Ina Garten Sweet and Tangy Lemon Bar Recipe (2024)

Hey friends, I am so glad you are here! If you are here for an amazing lemon bar recipe then you are int he right place! I want to share my favorite lemon bar recipe, Ina Gartens lemon bar recipe! I wish I could take credit for this recipe, but I cant.

So, I will just share it along!

Ina Garten Sweet and Tangy Lemon Bar Recipe (1)

I have been so busy baking all the sourdough things, like sourdough pancakes, Sourdough english muffins, and sourdough biscuits, that I decided it was time to make a sweet treat! I knew exactly what I wanted to make too, Yummy lemon bars. Yes, I wish I could take credit for these delicious tart, tangy and sweet lemon bars. Believe me, they are not your regular lemon bars! These have a thick layer of lemon curd in the middle with a crispy crust on the top and a tender crumb crust underneath. These are amazing room temperature, out of the fridge, or our favorite way, right out of the freezer!

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Yes, they are so good right out of the freezer. The lemon filling is still slightly soft and the crust is too! its the perfect summer treat. It is tart, sweet, and refreshing!

My mom has been making these for years, and every time I ask for the recipe she says, “its the Ina Garten lemon bar recipe, just look it up.”

And I have done that every time. But, I wanted a place to have it for myself and share it with you also! You can go to her website to get the recipe as well!

These are by far my favorite lemon bars. The thick layer of lemon curd really sets them apart!

Ina Garten Sweet and Tangy Lemon Bar Recipe (2)

Its almost like a mini lemon meringue pie without the meringue and a crispy and sweet crust topped with powdered sugar.

Ina Garten Sweet and Tangy Lemon Bar Recipe (3)

We like to add a liberal dusting of powdered sugar to ours prior to freezing them.

Ina Garten Sweet and Tangy Lemon Bar Recipe (4)

If you decide to freeze them, they can last a long time. You can pull a couple out at a time and enjoy them frozen or let them defrost! Its really the best way to go. You only need a small serving of these lemon bars to fully appreciate their amazing flavor!

Ina Garten Sweet and Tangy Lemon Bar Recipe (5)

Trust me, these are amazing!!

How to make these amazing lemon bars:

FOR THE CRUST:

You want to cream the butter and sugar and then add the flour and salt. It will be very crumbly. Press into a 9 by 13 pan and bake in the oven for 15-20 minutes. Take it out and let it cool.

FOR THE FILLING:

You will need:

  • eggs
  • sugar
  • lemon zest
  • lemon juice(fresh squeezed)
  • flour
  • powdered sugar(for dusting)

Mix together the eggs, sugar, lemon zest, and flour.

Once the crust has cooled, pour the filling on top and bake for 30-35 minutes.

After it comes out of the oven, give it a generous dusting of powdered sugar and let it cool to room temperature. Cut it into small 1-2 inch squares and serve room temperature, cold from the fridge or the best way, right out of the freezer!

Ina Garten Sweet and Tangy Lemon Bar Recipe (6)

Ina Garten Sweet and Tangy Lemon Bar Recipe (7)

Lemon Bars

The combination of the tender crust, creamy lemon curd center and the crispy top with a dusting of powdered sugar make these lemon bars the ultimate sweet treat. Try them room temperature or frozen! They are an amazing summer treat when they are served frozen.

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Prep Time 5 minutes mins

Cook Time 50 minutes mins

Resting time 1 hour hr

Course cookies, Dessert

Cuisine American

Ingredients

Crust

  • 1/2 lb butter
  • 1/2 cup sugar
  • 2 cups all purpose flour
  • 1/8 tsp kosher salt

Filling

  • 6 extra large eggs
  • 3 cups granulated sugar
  • 2 tbsp lemon zest
  • 1 cup fresh squeezed lemon juice
  • 1 cup all purpose flour
  • confectioners sugar (for dusting on the top)

Instructions

  • Preheat the oven to 350 degrees

  • Cream sugar and butter together. Add salt and flour until just combined.

  • Press into a 9 by 13 pan, adding a 1/2 inch crust lip on the sides

  • Bake in the oven for 15-20 minutes

  • Let cool for about 30 minutes.

  • Mix eggs, sugar, lemon juice, lemon zest, and flour.

  • Whisk until nice and creamy and everything is well incorporated.

  • Pour onto the cooled crust and bake in the oven for 25-30 minutes.

  • Once it comes out of the oven, make sure to let it cool completely. Dust with powdered sugar.

  • Cut into small 1-2 inch squares and serve!

  • You can eat this room temperature, out of the fridge, or (our favorite) frozen! They are the perfect summer treat.

  • If you freeze them, they will stay good for quite a while. Make sure to cut them prior to freezing. I like to arrange them in a plastic tupperware and put a piece of parchment paper in between the layers to prevent sticking.

  • Try not to eat them all!

Keyword lemon bar, lemon dessert

Tried this recipe?Let us know how it was!

You are guaranteed to love these lemon bars! They are one of our absolute favorites! Perfect for get togethers and gatherings, but are perfect for enjoying as a family during game night. They are also really great when you sneak a frozen piece and eat it quietly without distraction haha!

Ina Garten Sweet and Tangy Lemon Bar Recipe (8)

Make sure to save it for later!

Ina Garten Sweet and Tangy Lemon Bar Recipe (9)

Ina Garten Sweet and Tangy Lemon Bar Recipe (10)

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Ina Garten Sweet and Tangy Lemon Bar Recipe (2024)

FAQs

What cookbook is Ina Garten's lemon bars in? ›

Reprinted from The Barefoot Contessa Cookbook, Copyright 1999 by Ina Garten, Clarkson Potter/Publisher.

Can you freeze Ina Garten's lemon bars? ›

The combination of the tender crust, creamy lemon curd center and the crispy top with a dusting of powdered sugar make these lemon bars the ultimate sweet treat. Try them room temperature or frozen!

Do lemon bars need to be refrigerated after baking? ›

Do lemon bars need to be refrigerated? Yes, it's best to store lemon bars in the refrigerator. To store them, simply cover them with plastic wrap and pop them in the fridge. Stored this way, your lemon bars should keep for about 1 week.

Why are my lemon bars gooey? ›

To avoid them being too gooey make sure you allow them to set completely when you take them out of the oven. You know when lemon bars are done when you move the pan a bit and they don't jiggle. You should cut the lemon bars when they are completely cool.

What is lemon bar crust made of? ›

The crust in most lemon bars usually starts with creaming or rubbing softened butter with a mixture of flour and sugar. Instead of softened butter, I prefer to use melted butter.

What can I do with too many lemons? ›

And with these 25 recipes, you'll never waste any lemony goodness again.
  1. Lemon Scones. Simply Recipes / Mark Beahm. ...
  2. Lemon Pepper Chicken Breasts. ...
  3. Lemon Macarons. ...
  4. Angel Hair Pasta with Salmon and Creamy Lemon Sauce. ...
  5. Lemon Za'atar Potatoes. ...
  6. Blended Whole Lemon Lemonade. ...
  7. Lemon Yogurt Cake. ...
  8. Classic Lemon Bars.
Jan 7, 2024

Do lemon bars go bad in the fridge? ›

To store lemon bars, simply place in an airtight container and seal tightly, then put them in the fridge. If you're stacking lemon bars, insert a sheet of parchment paper between layers to prevent sticking. According to the USDA, lemon bars will last in the refrigerator up to 7 days.

How long will lemon bars keep? ›

Cover and store leftover lemon bars in the refrigerator for up to 1 week. Freezing Instructions: Lemon bars can be frozen for up to 3-4 months. Cut the cooled bars (without confectioners' sugar topping) into squares, then place onto a baking sheet.

What happens if you freeze lemon bars? ›

Yes, lemon bars freeze beautifully—they are even good frozen! To freeze the bars, let them cool completely and freeze the batch whole, covered tightly with aluminum foil or plastic freezer wrap, for up to three months.

How do you keep powdered sugar from melting on lemon bars? ›

To Keep Powdered Sugar from Melting, Add Cornstarch

So go slow and be conservative with the amount of cornstarch you add. A good rule of thumb is 1 teaspoon of cornstarch for every 1/4 cup of powdered sugar used.

Can you Rebake undercooked lemon bars? ›

Can you rebake undercooked lemon bars? Results may vary, but it's worth a shot! Throw them back in the oven at the original temperature and rotate every 5 minutes until it appears done.

Why did my lemon bars get brown on top? ›

Why are my lemon bars brown on top? Check your oven temperature with an oven thermometer periodically to make sure the settings are correct. If you find that your desserts brown too quickly on the top, bake on a lower rack in your oven to prevent this from happening.

Why do my lemon bars smell eggy? ›

If your lemon bars have a strong eggy taste/smell, it's likely due to the lemon curd being overbaked. Be sure to take the lemon bars out of the oven as soon as they're done.

Why did the top of my lemon bars crack? ›

Don't Over-Bake.

If you leave them in the oven too long, it can cause your bars to crack. The surface of your lemon bars should have small bubble holes, but not large cracks.

Who is the owner of lemon Square Cakes? ›

They're a privately owned family business based in the Philippines, founded by the husband and wife partnership of Mr. Errol Vergel De Dios and Mrs. Nina Vergel De Dios. Together, they manage and lead a workforce of above 500 employees – all highly skilled men and women, dedicated to deliver premium baked products.

How many cookbooks does Ina Garten have? ›

In her long-awaited memoir, Ina Garten—aka the Barefoot Contessa, author of thirteen bestselling cookbooks, beloved Food Network personality, Instagram sensation, and cultural icon—shares her personal story with readers hungry for a seat at her table.

How many recipes are in Matty Matheson cookbook? ›

I was a punk kid who was terrible in school then I went to culinary school, found what I loved and became a chef. And I think that's amazing. Contained in this cookbook are 12 recipes that I wanted to share with you while you're out there in the world, figuring stuff out.

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